Layered Banana Pudding
Vanilla wafers, banana slices, and a fluffy condensed milk pudding folded with whipped cream, layered and chilled until soft.
Equipment
- Large mixing bowl
- Whisk
- Electric mixer
- 9 by 13 inch baking dish
- Rubber spatula
Ingredients
Main Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cup ice cold water
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 ½ cup heavy cream
- ⅔ cup marshmallow creme
- 5 to 6 large bananas barely ripe, sliced
- 1 box (11 oz) vanilla wafers
Instructions
Cooking
- Mix the base. Whisk the condensed milk and cold water, add the pudding mix, and whisk 2 minutes until thick.
- Chill. Refrigerate the base for 1 hour.
- Whip the cream. Beat the cream to soft peaks, add the marshmallow creme, and beat to stiff peaks.
- Fold. Fold the whipped cream into the base in three additions until just streaky.
- Layer. Layer wafers, bananas, and one third of the cream in a 9 by 13 inch dish. Repeat twice, ending with cream.
- Set. Top with crushed wafers and chill at least 4 hours until the wafers soften.
Notes
Substitutions: Whip the cream with 2 tbsp powdered sugar if skipping the marshmallow creme. Shortbread cookies work for wafers.
Tips: Use ice cold water. Toss bananas in a little lemon juice. Fold gently to keep it airy.
Storage: Refrigerate covered for 3 to 4 days. Do not freeze.